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THIS WEEK’S RECIPE: 5 INGREDIENTS, 5-ISH MINUTES
Last week, HOMEGROWN member Appleblossom 79 issued a challenge in the Recipe Sharing group: Post your best recipe using no more than five ingredients. I liked the idea so much, it got me thinking: Could I come up with a five-ingredient recipe that only needed five minutes of cook time, too? When I came across fresh pasta—which, unlike dried pasta, boils in less than two minutes—at the grocery store, I knew I was in business. Throw in some fiddlehead ferns, prosciutto, and goat cheese, and the end result is an easy, breezy bowl of edible spring. UPDATE: Blanching the fiddleheads, which is an absolutely necessary step for safety and which I didn’t do (d’oh), tacks on a few extra minutes. But keeping your stomach in order? Priceless.

WHAT YOU’LL NEED
Feeds two, generously
» 12 oz fresh pasta (I used a fiddleheadlike shape called “creste di gallo,” which means “cockscomb” in Italian. Talk about HOMEGROWN!)
» 1 heaping cup fiddleheads, well rinsed and trimmed
» 2 garlic cloves, minced
» 1 oz goat cheese, crumbled
» 1/8 lb prosciutto, torn into pieces
» salt and pepper to taste, plus olive oil for sautéing

WHAT TO DO
Bring a pot of water to boil. UPDATE: Blanch the fiddleheads at a rolling boil for 5 to 10 minutes then dunk in ice water. Drain. Discard water. Meanwhile, bring a fresh pot of water to boil and, in a separate skillet, heat 1 Tbsp olive oil over medium-high. Add the garlic and fiddleheads to the skillet and cook for five minutes, stirring frequently. Add the pasta to the water and boil 2 minutes. Drain the pasta, combine with the garlic and fiddleheads, add the prosciutto and cheese. Done! Dinner in less time than it takes to unload the dishwasher.

STILL HUNGRY?
While CSA Cookoff is on hiatus for the off season, HOME Cooked dishes up winter- and spring-friendly recipes weekly, including favorites from HOMEGROWN members. Go ahead: Share the goods. Especially the baked goods.

Views: 133

Comment by Jennifer on May 16, 2013 at 10:49am

Many, many thanks to Matt for tipping us off to this website on the proper cleaning and prep of fiddleheads!

Comment by matt on May 16, 2013 at 10:59am

Happy to spread the safe enjoyment of fiddleheads, Jennifer!

This looks delicious and I look forward to trying it soon before fiddleheads disappear all-too-quickly. This warm fiddlehead salad is my favorite go-to for these tasty critters.

Comment by Appleblossom 79 on May 16, 2013 at 4:30pm

I am glad you caught the spirit of the challenge :)  I myself have never had fiddle heads, but I just may have to track some down with this recipe.  Sounds amazing!!  So.....where exactly do i find them?  I live really far north and it is just starting to hit 70 degrees (not even on a regular basis, it snowed last week after a 80 degree day!)so I am not sure they are even out yet (morels should be starting here in a week or so)...

Comment by Jennifer on May 16, 2013 at 4:45pm

Hi, Appleblossom! I got these at the grocery store whose initials are WF. I'm in Massachusetts, and I just started seeing fiddleheads very recently, so you should see them soon. (Shoutout to da UP! Looks like you're maybe in zone 4b or 5a, whereas I'm 6a.) If you've got winter/spring farmers markets around, they should definitely have them, although I just tried to find the market nearest you using HOMEGROWN's Find Good Food page, and it looks like the Iron Mountain Farmers & Artisans Market doesn't start for the season until June. I'll keep investigating but do keep me posted if you find them in the meantime!

Comment by Karin Bosela on May 19, 2013 at 4:25am

Ohhhhhhhhhhhh Jennifer, thanks for the recipe it this looks scrumptious!!!!!!!!!!!!!!!!! Will be on a search for fiddleheads to make this and will check WF here to see if they carry them.  By the way I love the pasta that you chose. I call them my mohawk macaroni since that is what they remind me of.

Comment by Jennifer on May 21, 2013 at 10:52am

Karin: Mohawk! It's not like I need an excuse to eat more pasta, but a punk-rock dinner is awfully appealing.

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